Ingredients:

  • 2 large English or Hothouse Cucumber, diced into 1/2-inch chunks
  • 1 teaspoon Kosher Salt (for draining cucumber)
  • 2 cups Fresh Pineapple, cut into 1/2-inch chunks
  • 1/4 cup Red Onion, very thinly sliced
  • 1/4 cup packed Fresh Mint Leaves, roughly chopped
  • 1/4 cup packed Fresh Coriander (Cilantro) Leaves, roughly chopped
  • 3 tablespoons Fresh Lime Juice
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Runny Honey or Agave Syrup
  • 1 teaspoon Fresh Ginger, finely minced or grated
  • 1 small Red Bird’s Eye Chilli, seeds removed if desired, finely sliced
  • 1/4 cup Roasted Peanuts, coarsely chopped (for garnish)

Instructions:

  1. Prep the Cucumber: Cut the cucumbers in half lengthwise, and use a spoon to gently scoop out the watery seeds. Dice the remaining cucumber flesh into 1/2-inch chunks.
  2. Salt and Drain: Place the diced cucumber in a colander, sprinkle with 1 teaspoon of Kosher salt, and toss. Allow the cucumber to drain over a bowl or the sink for at least 15 minutes to draw out excess moisture.
  3. Prepare the Dressing: In a small bowl, combine the lime juice, fish sauce, honey/agave, minced ginger, and sliced chilli. Whisk thoroughly until the honey is completely dissolved. Taste and adjust acidity or sweetness if necessary.
  4. Combine Base: Rinse the salted cucumber briefly under cold water to remove excess salt, then pat them very dry with paper towels or a clean tea towel. In a large mixing bowl, combine the dried cucumber, diced pineapple, and thinly sliced red onion.
  5. Dress and Chill: Pour about three-quarters of the prepared dressing over the salad base. Toss gently until everything is evenly coated. Cover the bowl and refrigerate for 30 minutes to allow the flavours to marry.
  6. Serve: Just before serving, give the salad one final, gentle toss. Transfer to a serving dish and garnish generously with the chopped roasted peanuts, fresh mint, and coriander leaves. Serve immediately.